Quick Chicken Piccata Recipe

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Most Helpful Positive Review

Apr 11, 2012

I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so I may have added more :) It is a quick, but quite gourmet week night dinner. Even the kids loved it. I did run into a problem when we discovered there was none left though!

—Almo0nd

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Most Helpful Critical Review

May 25, 2012

I followed the recipe, but want do it again. Way too lemony, no depth of flavor. Sauce didn't thicken, had to add flour. Waste of time.

—Linda

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228 Ratings

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Apr 02, 2012

Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch, and because I'm counting calories & fat, used less EVOO to brown the chicken in the pan and finished it off by baking in the oven after spraying the chicken with some olive oil Pam. (I wanted to have some flavor from the chicken in the pan before de-glazing & making the sauce!) Also used Smart Balance Spread instead of butter. My wine was a light and fruity Pinot. This was outstanding on whole wheat angel hair pasta and despite taking some healthy shortcuts, tasted like I was cheating on my healthy eating plan! Thanks for sharing! :-)

—St.PaulMom

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Apr 25, 2012

I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (when I cook I cook big). It's forgiving-but careful about too many capers and and barely salt the chicken because the capers make everything super salty. I added extra olive oil and butter to the saucepan and added ground garlic and a few flakes of red pepper to simmer awhile. Didn't have fresh parsley so I used dried. I served this over penne since I didn't have linquine or spaghetti. While the pasta drained, I added about 1/3 cup of olive oil to the pasta pot, a half a stick of butter, more garlic granules and about a cup of chicken broth--heated to boiling and tossed the cooked pasta back into it. Put in serving dish, then placed the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese. I have never made a piccata I liked as much as this one and my husband and I inhaled it. YUM.

—Lorsonline

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Apr 09, 2012

Simple and tasty! I followed the recipe as is and used a sauvignon blanc/chardonnay that I had on hand and it was delicious. If you are not as fond of lemon then cut back a bit on the lemon juice but I love it so I used the exact measurements. This will be one of my go to recipes in the future. It is great with any pasta.

—tanya ferguson

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Apr 20, 2012

I made this for dinner tonight and it was good. The one thing that I didn't like was how tart the sauce was. When I make this again, and I will, I might leave out the lemon juice or at least decrease it. A change that I did make was to season the flour instead of the chicken. The kids enjoyed this dish and soaked up the extra sauce from their plate with good, crusty french bread.

—flo

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Mar 28, 2012

I found this recipe on the front page today when I was completely at a loss for what to make for supper. I had chicken defrosting at home, so I started the video showing the preparation. It looked so easy, so I decided to give it a go. Wow, we were surprised. From such a simple base, add a rich-seeming sauce and this chicken was delightful. A simple, tart flavour went very well with our rice and steamed vegetables. My wife is counting calories, so she was initially concerned, but we dodged that bullet by drizzling the sauce over the chicken, rather than finishing it in the thickened sauce. Very pleased with how easy and tasty this recipe was.

—Jewelz

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Jul 16, 2012

Once again, Chef, a winner recipe here. The proportions are just perfect for us! Yum! We used this with one packet of Costco's boneless skinless breasts, and because it's just the two of us, we'll have enough left for a delicious sandwich tomorrow. Thank you ever so much! Love this stuff! No changes!

—Marianne

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Nutrition

Calories
321 kcal
16%

Carbohydrates
8.4 g
3%

Cholesterol
87 mg
29%

Fat
18.2 g
28%

Fiber
0.4 g
2%

Protein
24.7 g
49%

Sodium
282 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Chicken Piccata

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 321
Calories from Fat: 164

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 7.2g 36 %
Cholesterol 87mg 29 %
Sodium 282mg 11 %
Potassium 259mg 7 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 0.4g 2 %
Protein 24.7g 49 %
Sugars 0.7g
Vitamin A 9 %
Vitamin C 16 %
Calcium 3 %
Iron 14 %
Thiamin 12 %
Niacin 121 %
Vitamin B6 30 %
Magnesium 11 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.